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Get Juicy! Boxxfresh Juicing Guide

Juicing Boxx

Our juicing Boxx is full of all the fruits and veggies you need to make 15 delicious, cold pressed juices!

We’ve put together 4 of our favourite juice recipes for you to follow OR you can make up your own - it’s totally up to you!

 

Your Juicing Boxx includes all the ingredients to make:

 

4 x 250ml Breakfast Boosters

4 x 250ml Kickstarters

3 x 250ml Scarlet Sunrise

4 x 250ml Kalin’ it

 

Charred Sweetcorn, Red Onion & Black Bean Salad

Roasted, toasted & charred veggies jumbled together with chilli & lime and topped with chunks of avocado can’t ever be a bad thing! This is a delicious salad to celebrate our super sweetcorn - serve it as a main, as a side, piled into a baked (sweet)potato, stuffed into a sandwich or wrap. 

Feel free to be flexible with the ingredients, if you want to turn up the heat, add another chilli, prefer more sweetcorn or want bulk everything out with more red onions and beans - go for it! This is YOUR creation!

 

Toasted Tamari Seeds

A super snack, salad sprinkle, stir-fry scatter, avocado toast topper and all round delicious pops of flavour and texture - you’ll love having a batch of these Tamari seeds in the cupboard… if you don’t eat them all first!

 

Ingredients:

1 cup sunflower seeds

1 cup of pumpkin seeds

1-2 tablespoons of Tamari

 

Method:

 

1. Place a large frying pan over a medium heat.

Teriyaki Noodle Salad

This salad is super tasty, takes very little time to prep and packs in the good stuff! The delicious, salty-sweet NOJO Teriyaki sauce - does a lot of the heavy flavour work so all you need to do is a little bit of prep!

 

Ingredients to serve 4:

2carrots

200g tender stem broccoli

1 shallot

4-6 tablespoons of NOJO Teriyaki Sauce

1 pack of noodles of your choice

A handful of tasted nuts or seeds

 

Method:

Fruity Oat Breakfast Pot

When it comes to breakfast, just 5 minutes of prep the night before will set you up for a delicious and satisfying start to your day. Plain rolled oats are inexpensive and hugely nourishing… jazz them up with fruit and a sprinkle of nuts and you’ve got yourself a powerhouse breakfast to get you through the morning!

This is an all-in-one method to save you time but if you prefer, you can add the grated or chopped fruit in the morning or just before you tuck into your delicious oats.

 

Aubergine Lasagne

RECIPE FOR APPROXIMATELY 4 SERVINGS:
2 to 3 aubergines, slices lengthways
2 shallots or onions finely chopped
2 garlic cloves, finely chopped
1 x 400g tin chopped tomatoes
1/2 tube of tomato puree
1 x 400g tin butter beans ( drained and rinsed under cold water)
2 tbsp of mixed herbs
2 tbsp of balsamic vinegar
Sea salt & freshly ground black pepper
3 tbsp of pesto of your choice
1 oven proof dish
 

Spring Stuffed Sweet Potatoes 

These loaded sweet potatoes are as impressive to eat as they are easy to prepare.

Colourful, satisfying and so, so tasty!

 

To serve 4 generously you will need:

4 medium sized or 2 large sweet potatoes

1 cucumber, finely diced

2 red onions, finely diced

The juice of 1 lime

1 small bunch of chives, finely chopped

2 handfuls of toasted seeds or chopped nuts of your choice

1 block of violife Greek style block, broken up into crumbles

Panzanella AKA Funky Bread Salad

If you haven’t tried Panzanella before - it’s a delicious Tuscan bread salad full of fresh veggies, a tangy dressing and chunks of bread that you think is past it’s best but is actually transforms into the star of the show to soak up all those flavours packed juices!

 

Ingredients to serve 4-6 people:

1/4 of a loaf of bread - ideally bread that is a few days old or whatever you have available - we used Vegbred Sweet Potato Tin Loaf

1 small shallot, finely diced

2 tablespoons of cider vinegar or red wine vinegar

Tartar Sauce

This is a delicious, salty, puchy sauce, ideal for slathering in a sarnie or dolloping on top of our funky 'No Fish Cakes'!

Ingredients:

1 small red onion or 1 shallot, peeled and finely diced

3 teaspoons of capers, drained and chopped

A small handful of parsley, finely chopped

3 tablespoons of plant based mayo

Half a lemon

Sea salt

Freshly ground black pepper

 

Method: